We’ve been having a few rainy days which calls for movie nights, comfy pajamas and a bowl of saucy tomato curry.
I love using brinjal in a vegetarian dish, it has a meaty quality that fills you up and adds substance to a stew. I was quite impressed with how well the brinjal and the marrow worked together, and adding fresh tomato to the curry rounded it off beautifully. Have a great weekend and treat yourself with this vegetarian curry.
1 onion, chopped
1 teaspoon garlic
2 brinjals, cubed
1 large marrow, cubed
2 teaspoons lemon juice
2 teaspoons turmeric
1 teaspoon coriander
1 teaspoon chilli flakes
2 teaspoons ginger
2 teaspoons cinnamon
50 g tomato paste
250 ml chicken or vegetable stock
2 tomatoes, cubed
- Brown the onion and garlic in a splash of olive oil. Add the brinjals and marrow and fry for about 5 minutes.
- Add the lemon juice, turmeric, coriander, chilli, ginger and cinnamon and fry for another 5 minutes.
- Finally, add the tomato paste and stock and bring to a boil. Simmer for half an hour.
- Serve hot with cold cubed tomatoes.